"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 08-08-2009, 05:23 PM   #11
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Check out the Takayuki wa handled Grand Cheff here. It'll out cut any knife mentioned here so far, is stainless and is incredibly easy to sharpen, something you're going to have to learn to do if you want a J knife. It's a tad softer (at 58 Rockwell) than the average J knife but much harder than the average G knife. I've owned a variety of Gyutos from $150 to around $300 and the Takayuki wa (it has to have the J handle - the Western handles have different geometry blades) is by far the best for all around purposes.
__________________

__________________
buzzard767 is offline   Reply With Quote
Old 08-08-2009, 05:37 PM   #12
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Here's another idea. If you want a J that takes an excellent edge and lasts as long as anything else out there with the possible exception of powder steel it's the Yoshikane SKD. It's the knife on the top and left in pictures 2 and 3 of the referenced thread in my previous post. The Yoshie is a great knife. The steel is either SKD 5 or 11, not sure which. It is a tool steel and is classified semi-stainless. In looking at its geometry you might not think it would cut very well, but I gotta tell you it'll get the job done easily and you might have to sharpen once a year if you're a home cook.
__________________

__________________
buzzard767 is offline   Reply With Quote
Old 08-08-2009, 05:37 PM   #13
Senior Cook
 
TheMetalChef's Avatar
 
Join Date: Jul 2009
Posts: 252
GB - I'd submit that there is a gem to be taken from that statement, though - if you want to try out a ceramic knife, don't go cheap, or you'll assuredly be disappointed.

Of course, I don't go cheap with any of my knives. I haven't taken the plunge into Japanese steel yet, but, other than my custom blades (which are really exceptional quality edges, despite how bizarre and impractical they look and how cheap I got them) I've got a fair bit invested in my knife collection, and none of it has been wasted money...
__________________
We've moved the show to DailyMotion.com!

(Youtube didn't like us publishing full feature length shows....)
TheMetalChef is offline   Reply With Quote
Old 08-09-2009, 01:38 AM   #14
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
I've heard the Yoshi is a real bear to sharpen, supposedly clings pretty stubbornly to the burr. Have you found that to be the case, Buzz?
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 08-09-2009, 08:03 AM   #15
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Rob Babcock View Post
I've heard the Yoshi is a real bear to sharpen, supposedly clings pretty stubbornly to the burr. Have you found that to be the case, Buzz?
The sharpening "problem" is a byproduct of its greatest asset. The steel is extremely tough (abrasion resistant). It is similar to L6 or the Gokinko steel used in the Aritsugu A series knives.

The biggest gripes I've seen were from those doing major thinning of the SKD blade by hand. This is work for a motorized belt and I would send it to someone like Dave Martell to do the work for me. I don't find burr removal difficult with SKD. There are four techniques I use. One is to use a slicing motion through either cork or rubber. The remaining three are all trailing edge stropping motions with no pressure, the most common being on the stone that created the burr. The second is on brass, any kind of brass, a candlestick, lampshade, what have you. I use a quarter inch angle I picked up in a hardware store. The third is the hard felt Hand American pads and this is the best technique of all. Unfortunately the pads are unavailable at the present time but there might be a few up for grabs at the Hand American closeout sale on August 17th. I for one will be checking it out.

Once the Yoshie is sharp it stays that way as long as any blade I've seen so far. Touch ups are the same as any knife, three very light alternating strokes per side on a ceramic steel. Not to wander too far beyond burr removal, but don't use steel or diamond rods on any knife. Modern technology makes fine ceramic rods such as the Idahone superior no matter what they teach in culinary schools.

Here's my 240 SKD. Too bad the Stefan handle cost as much as the knife itself....
Attached Thumbnails
Click image for larger version

Name:	240YoshikaneSKD.jpg
Views:	144
Size:	15.3 KB
ID:	7492  
__________________
buzzard767 is offline   Reply With Quote
Old 08-09-2009, 11:08 AM   #16
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Stefan does some nice work! One day I'll get one of his handles...

Funny you mention the brass for deburring- I started a thread at a different forum about just that. I find a brass rod very handy for deburring, too.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 08-09-2009, 11:38 AM   #17
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Rob Babcock View Post
Stefan does some nice work! One day I'll get one of his handles...

Funny you mention the brass for deburring- I started a thread at a different forum about just that. I find a brass rod very handy for deburring, too.
I just replied to your KF thread with this.
__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 08-14-2009, 06:02 AM   #18
Assistant Cook
 
Join Date: Aug 2009
Posts: 16
Your first all purpose cooking knife should an 8 to 10" chef's knife or Asian style veggie knife like a Santoku. I challenge anyone to suggest a better knife for a beginner. There's almost no end to the uses of these, and you can basically do everything that an electric food processor does.

Just be sure you get a proper cutting board too, as it will affect the speed of your cuts, and the rate at which your knife dulls.
__________________
AJ Bronze is offline   Reply With Quote
Old 09-03-2009, 08:44 AM   #19
Assistant Cook
 
Join Date: Sep 2009
Posts: 2
I've heard the Japanís Yanagiba knife , I have only one word to describe this knife. Amazing!
__________________
Auctions is offline   Reply With Quote
Old 11-11-2009, 09:49 AM   #20
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Auctions View Post
I've heard the Japanís Yanagiba knife , I have only one word to describe this knife. Amazing!
A Yanagiba hardly fits into a first Japanese kitchen knife category. It's a traditional single edged blade with one purpose only, to cut sashimi.

Sashimi bōchō (刺身包丁) sashimi knife
Yanagiba (柳刃) willow blade - designed solely for slicing raw fish. This common/pointed willow leaf design originated in Osaka (Kansai region).
__________________

__________________
buzzard767 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:16 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.